Photo credit-Heidi Jirotka Photography

It’s mid-November. It’s dark. It’s damp. It’s often grey. There’s a constant chill in the air. All of this means one thing…it’s time for soup. A big pot of soup simmering on the stove, the smell of garlic and rosemary greeting everyone when they walk in the door. A bowl of warmth at the end of another cold November day. It is definitely Soup Season, Vegetable Beef and Rice Soup to be particular.

This recipe is from Canadian Living and one I have been making for years. It includes the basics…carrots, onions, celery, and a lot of staple ingredients you most likely have in your cupboard. The best part, it makes such a nice big pot so guaranteed leftovers…even in my house! You can freeze this as well so one cook and two or three meals made.

Ingredients

1 lb lean ground beef
4 large carrots, diced
2 large onions, chopped
4 stalks celery, diced
1 red pepper, diced
4 garlic cloves, minced
1 tsp dried rosemary
1/2 tsp salt
1/2 tsp pepper
12 Cups beef stock
1 1/4 C brown rice
2 cups frozen peas
2 tbsp lemon juice

Directions

In a large stock pot saute beef over medium-high heat, breaking up with spoon until no longer pink. Drain off fat.

Add carrots, onions, celery, red pepper, garlic, rosemary salt and pepper. Fry, stirring occasionally until onions are softened, about 5 minutes.

Add beef stock, 3 cups of water and rice, bring to a boil. Cover, reduce heat and simmer until rice is tender, about 45 minutes. Add peas and lemon juice, return to simmer. Add 1-2 cups of water.

Make-ahead: Let cool for 30 minutes. Divide among five 4-cup/1 L airtight containers. Refrigerate, uncovered, until cold. Cover; refrigerate for up to 3 days or freeze for up to 2 weeks.

Source: Vegetable Beef and Rice Soup recipe – Canadian Living

Photo credit-Heidi Jirotka Photography

It may be November, but at least we have soup.